I love my mortar and pestle, a simple yet powerful kitchen tool. Would my pestos, spice blends, and sauces still turn out OK if I used a food processor instead? Sure. But they’ll taste even better if I use a mortar and pestle—there’s a reason this thing has been a key kitchen tool for centuries.

A mortar and pestle crushes and grinds nuts, seeds, spices, and herbs into bright and flavorful pastes. Food processors accomplish this task similarly, but the difference is in the pungency of a freshly ground sauce vs. a relatively muted and muddy processed mixture. Consider the mortar and pestle an investment in perfecting your favorite recipes and going the extra mile to not only respect ingredients, but to extract the most amount of flavor from them as possible.

The creamiest pestos and most fragrant spice blends come from using a mortar and pestle as it releases the ingredients’ natural oils without losing any of the brightness or freshness in the process. My favorite thing to make in mine is chimichurri. Grinding down garlic into a gorgeous paste before adding the herbs, the sound of the pestle hitting the mortar while the fragrance is extracted—it’s downright therapeutic.

Taking it a step further and using shiso in place of traditional chimichurri herbs elevates this condiment to the next level and makes the most out of the equipment.

— Tatiana Rosana

Mortar and pestle shopping can be overwhelming, as there are countless varieties available, from tiny ceramic vessels to hefty marble models. But once you settle on a material, size, and general purpose (will this be for spices primarily? Or perhaps family-sized servings of fresh guacamole?), it becomes a lot less difficult. My general rule, however, is to look for a mortar and pestle with a decently wide bowl and with an abrasive interior that comes with a similarly abrasive pestle. This will make grinding and crushing easier and help you achieve consistent results. In terms of material, ceramic bowls might be much lighter and often less expensive, but I find that granite or marble stone mortars are much sturdier and can take on harder ingredients without chipping or cracking.

Once you find the perfect mortar and pestle for you, make sure to wash it with warm water and soap and let it air dry before using to remove any impurities. I also like to grind a handful of raw white rice in the bowl, then discard and wash one more time to get rid of any loose stone that might have accumulated in the grooves of the bowl. Once it’s washed and ready to go, the possibilities are endless.